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Brown Sugar Peach Cake

Brown Sugar Peach Cake with juicy fresh peaches baked into a soft, buttery crumb and finished with a warm brown sugar glaze. The peaches are coated in flour to reduce sinking, while the glaze melts into a glossy finish.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 0.75 cup sour cream
  • 2 cup diced fresh peaches
  • 1 tbsp flour for coating peaches
Brown Sugar Glaze
  • 0.25 cup butter
  • 0.5 cup brown sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 0.25 tsp salt pinch

Equipment

  • 1 9-inch round cake pan

Method
 

Prepare the cake
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan, leaving no bare spots so the cake releases cleanly.
  3. Whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly mixed.
  4. Beat the unsalted butter, brown sugar, and granulated sugar until light and fluffy, scraping the bowl as needed for a uniform texture.
  5. Mix in the eggs one at a time until the batter looks smooth and glossy.
  6. Add the vanilla extract and sour cream, mixing just until combined.
  7. Gradually mix in the dry ingredients to form a thick batter with no visible dry pockets.
  8. Toss the diced fresh peaches with 1 tablespoon flour, then gently fold them into the batter so the fruit stays evenly distributed.
  9. Pour the batter into the prepared cake pan and spread it level on top.
  10. Bake at 350°F (175°C) for 40–45 minutes, until a toothpick inserted in the center comes out clean.
Make the glaze and finish
  1. Melt the butter for the glaze, then stir in brown sugar, heavy cream, vanilla extract, and salt until smooth and pourable.
  2. Let the cake cool for 15 minutes before drizzling with the warm brown sugar glaze so it sets with a glossy finish.

Notes

For the best peach distribution, fold the peaches in gently and avoid overmixing the batter after adding the fruit. Store the cake covered in the refrigerator up to 4 days; freeze slices in an airtight container up to 2 months. For a lighter option, use reduced-fat sour cream without changing the bake time.